Let the halibut sit at room temperature for about 15 minutes. Pat dry and season with salt, pepper, and garlic powder. Dredge in flour and shake off the excess.

Heat 2 tablespoons of butter in a skillet over medium-high heat. Add halibut and sear for about 2 minutes on each side until golden brown. Transfer to a plate and cover.

Reduce heat, add remaining butter to the skillet, melt, then stir in minced garlic and a bit more flour, cooking for about 30 seconds.

Pour in the white wine and lemon juice, stir well, and let bubble for 1-2 minutes, scraping the bottom.

Gradually stir in the heavy cream, then add Herbs de Provence and capers (if using). Simmer for 3-5 minutes until thickened.

Return halibut to the skillet, spooning sauce over it. Cook for an additional 5 minutes until cooked through.

Transfer halibut to plates, spoon sauce over, and garnish with parsley. Best served hot.